DARE YOU TO EAT IT

 A common way of serving kinilaw (Ceviche) in the islands of Visayas and Mindanao is Sinuglaw, which combines fish kinilaw (usually tuna) and charcoal-grilled pork belly (Sinugba).

INGREDIENTS: 

Marinade 

Pork Belly – 2 lbs (sliced 1 inch thick) 

Garlic – 6-7 Cloves (chopped) 

Brown Sugar – 1 Tbsp 

Ground Black Pepper – ¼ Tsp 

Calamansi Puree – 3 Tbsp (Lime or Lemon okay too) 

Soy Sauce – ½ Cup (Silver Swan brand is best)  

Ceviche 

Yellowfin Tuna – 1 lb (diced) 

Calamansi Puree – 3 Tbsp (Lime or Lemon okay too) 

Ginger – Medium (chopped) 

Red Onions – 1 Large (sliced) 

Cucumber – 1 Large (sliced) 

Poivrons Doux or Sweet Peppers – 3-4 Each (1 Bell Pepper okay too) 

Hot Chili Peppers – 5-10 Pieces (chopped) 

Ground Black Pepper – ¼ tsp 

Himalayan or Regular Salt – ½ tsp 

Sugar – 1 tsp 

Coconut Vinegar – ½ Cup 

Spicy Coconut Vinegar (Batsimatsi) – 2 Tbsp (optional) 

Spring Onion – 2 Stalks (chopped) 

Next in line.......Pancit Bihon 2 Ways!  Hang tight.

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